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changing-co2-demands-in-the-food-business
changing-co2-demands-in-the-food-business

Changing CO2 demands in the food business

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The US carbon dioxide (CO2) industry maintains a heavy and probably predominant use over most other applications for the product in the food industry at large, particularly in large manufacturing areas and places such as the Great Plains, Midwest, and Southeast and Southwest.

These regions are home to major food processors such as the poultry and beef operations of Tyson Foods, Cargill Fresh Meats and other major plants which process from the live animal to the individually quick frozen (IQF) food product and frozen specialties, often made ready for today’s families who have limited time to prepare meals.

Most of the CO2 applications for food processing have been essentially the same over time, often representing cooling, crust freezing and through to core freezing, which in many ways has remained the same. However, the equipment for these applications is upgraded over time, often by trial and error; largely nuances in the application hardware. Often this is a matter of improved valves, electronic controls, and process flow design.

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